This secret recipe will make you travel to the city of pasta

Just 30 km from Naples, at one end of the Italian gulf, Gragnano is located. This city overlooking the sea, at the foot of the Lattari Mountains, has the perfect climatic conditions for drying pasta. The air currents that ascend from the sea, the Sun, and the presence of the spring water that fed the mills made Gragnano the cradle of pasta.

Made with passion and following artisan methodsGarofalo is synonymous with a legendary tradition that began in 1789. Years later, Mr. Michele Garofalo obtained, by Royal Decree, the exclusive concession for the production of pasta, being considered “well done”. Today, that original formula has the IGP seal (Protected Geographical Indication), an official recognition that certifies its quality. The best wheat semolina carefully selected so that, when it reaches your plate, you discover the true flavor of the Italian essence.

Garofalo schiaffoni stuffed with wild asparagus, peas and cockles


Handed down from generation to generation by the pasta masters of Gragnano, the production process of Pasta Garofalo delves into the roots of the tradition of a land that, over time, has been enriched to produce a perfect paste. is the favorite of cooks around the world, such as the Italian Gianni Pinto, chef de noi Her secret from him? Use the best raw material. One of its star dishes with the schiaffoni stuffed with wild asparagus, peas and cockles; they will transport you, immediately, to the cradle of pasta.

The Schiaffoni (slaps) are also known as paccheri, a name derived from Greek, the language of the ancient inhabitants of Partenope, the first nucleus of Naples. The term pacchero comes from “πας” (everything) and “χειρ” (hand), which can be translated as “with the whole hand”, alluding to the slap given with an open hand, also called pacca (slap).

a secret recipe

If you want to emulate the best Italian gastronomy, take note of the Ingredients you will need for two people: 180 g of schiaffoni No. 83-1, half a kilo of cockles, 80 g of peas, 80 g of green asparagus, a small shallot, two garlic cloves, half a glass of dry white wine, 100 ml of vegetable stock or water, a hot pepper, a sprig of parsley, a grated lime, and of course, salt and pepper (to taste).

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The elaboration is simple, especially if you follow our chef’s advice: first you have to wash (very, very well) the cockles and, in a saucepan, heat a tablespoon of oil and fry half of the chopped shallot together with the garlic and parsley. Then add the cockles and sprinkle with the wine. When ready, remove the shells and store the shellfish.

Meanwhile, you can go washing the asparagus. Remember remove the white part from the end, which is tougher, and scrape off the green part with a potato peeler. Cut them into slices, leaving the tips whole.

In a large skillet, heat the remaining oil and sauté the other half of the minced shallot, garlic and parsley. to simmer; add peas and asparagus. Cook them for a few minutes live fire, and then add salt, pepper and the boiling broth, and leave it on the fire until the asparagus and peas are tender.

Cook the schiaffoni al dente in boiling salted water, drain them and add them to the sauce with the cockles. Finally, sauté the pasta until you get a delicious sauce. If you like, you can add a touch of butter.

The Garofalo council? Serve immediately, and finish the dish with grated lime. Bocatto di cardinale!

This secret recipe will make you travel to the city of pasta